Thursday, March 27, 2014

ALMOND BLONDIES




ALMOND BLONDIES
These are moist, fudgy bars – like brownies. If you prefer you can just top with chopped almonds and leave the chocolate off.  I liked the chocolate though – it is not very much and adds some extra sweetness.  You may want to make a double batch of these as they go very quickly! 

2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4  cup (175 mL)
  sugar
1/4  cup granulated erythritol (60 mL)
1/2   cup light olive oil (125 mL)
1  tsp almond extract, OR vanilla extract (5 mL)
1 tsp unflavored gelatin (5 mL)
11/4  cups Gluten-Free Bake Mix, (300 mL)
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1/tsp baking powder (2 mL)
1/tsp salt (0.5 mL)
1/4  cup sugar-free chocolate chips (60 mL)
11/2   tbsp chopped, raw almonds (22 mL)

Preheat oven to 350°F (180°C).  Grease an 8-inch (20 cm) square pan. 

In food processor, process eggs.  Add sweetener, erythritol, olive oil and almond extract; process.  In medium bowl, combine Gluten-Free Bake Mix (see link above), baking powder and salt.  Spread in pan and smooth top (if using gelatin cover with a piece of plastic wrap and press the batter out smoothly). 

In food processor, with sharp blade in place, process chocolate chips and almonds until chopped.  Sprinkle over top of blondies.  Bake 18 to 20 minutes, or until a knife inserted in center comes out clean.  Allow to cool completely on wire rack before serving.  I like these served at room temperature.


Yield:  16 servings
1 big serving
126.5 calories
2.5 g protein
11.3 g fat

2.1 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

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